What is the best cut of beef for a flavorful pot roast!
2 Comments
amysarahJuly 25, 2014
I make two kinds of pot roast with any regularity: a classic Jewish one, with brisket (of course,) or Stracotto, with red wine and rosemary, porcini, etc. For that I always use chuck, which has great flavor and gives body to the sauce.
Susan W.July 25, 2014
I like a boneless chuck, 7 blade roast or brisket. You want a cut of meat that has a good amount of fat and collagen which break down in the low and slow cooking process and become the velvety sauce.
Showing 2 out of 2 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement